Istanbul Sea bass is a frequently preferred fish species due to its meaty texture and easy availability. Sea basses up to one meter in length have been found. It is a fish spread throughout the northern hemisphere, mainly in the Mediterranean basin and the coasts of Europe. Schools of sea bass are frequently seen on almost all sea coasts of Turkey, especially in the spring months, which is their breeding season. It is also low in fat. However, they should not be hunted during breeding season as the fat content in their meat is low. It has large scaly skin, and removing the scales from the outer layer requires some care and expertise.

Like frequently consumed fish varieties, Istanbul sea bass always has a place on the counters. But the times when sea bass fish, which you can find in stalls and restaurants in almost every season, are fresh and delicious, are only in certain parts of the year.

Istanbul Sea bass is usually made in the oven. To ensure good cooking, it should be removed from its skin and scales and, if possible, cut into fillets. It is a common practice to serve it with sauce and plenty of greens. Satisfying and delicious Istanbul sea bass is a type of fish that fish lovers definitely want to eat from time to time.